🍠 Sweet Potato Nachos with BARBACOA Crema ❤

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Maya Mike - Recipes

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Sweet Potato Nachos with BARBACOA Crema (Vegan)

Game Day can be hectic.  Having the right balance of choices for everyone’s dietary needs can be a challenge.

This simple tasty dish is naturally gluten-free and can be assembled dairy-free. Play around with this recipe with your own variations and be sure to post your results in the comments section!

The smoky crema sauce = irresistible double dipping!

PREP TIME:  15 Minutes

TOTAL COOK TIME:  25 Minutes


Recipe Tip!  Add a TBLSP of EVOO to baking sheet under parchment paper to keep paper stable.

STEP 1 (Nachos)

  • Preheat Oven to 425°F 
  • Spread 1 TBSP EVOO on baking sheet & line with a sheet of parchment paper (the oil helps keep paper stationary) 
  • Slice Sweet Potatoes into rounds about 1/8 – 1/4” thick (varying thicknesses yield more interesting texture) 
  • Drizzle Sweet Potatoes with 1 – 2 TBSP EVOO 
  • Arrange Sweet Potatoes on baking sheet with as little layering as possible so all rounds will get some toasty spots 
  • Sprinkle lightly with freshly ground Salt & Pepper 
  • Place in Oven for 23 – 25 Minutes (check at 23 minutes & bake longer if more crunch is your preference.)

STEP 2 (Salsa)

  • Dice Onion 
  • Remove pulp, pith & seeds of Tomato & Bell Pepper then dice 
  • Halve Avocado, remove pit, gently score flesh vertically & horizontally so it can be scooped out with a spoon into cubes 
  • Mince Cilantro (reserving 1 TBSP for garnishing) 
  • Juice Lime 
  • Combine all & add 1 TBSP Maya Mike Belizean Barbacoa (Medium “Yellow” Label) if you & your guests like it hot!  
  • Add salt & pepper to taste then set aside 

STEP 3 (Barbacoa Beans)

  • Rinse & Drain Black Beans thoroughly so they are slightly dry then transfer to a small skillet or sauce pan 
  • Mash half the Beans with a fork 
  • Stir in Cumin & 3 TBSP Maya Mike Belizean Barbacoa (Original “White” Label)
  • Heat over medium stirring occasionally until most liquid is absorbed (about 5 – 7 minutes) 

STEP 4 (Smoky Crema Sauce)

  • Scoop 1/3 Sour Cream (or alternate) into bowl
  • Combine with 2 TBSP Maya Mike Belizean Barbacoa (Smoked “Red” Label)
  • Add salt & pepper to taste 
  • Stir thoroughly to mix all & transfer to a squeeze bottle if one is handy 

STEP 5 (Share!)

  • Remove Sweet Potatoes from oven and place on serving plate 
  • Layer Beans then Salsa over Sweet Potatoes 
  • Top with Smoky Crema Sauce 
  • Sprinkle with remaining minced Cilantro 


Click HERE for printable .pdf

Maya Mike - Recipes

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1 comment

  • Susan

    Wow! Hard to pass these up. They look and I’m sure are fantastic, probably with some extra Belizean Barbacoa hot sauce on top! Look forward to trying this recipe out, also. Thanks for sharing.

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